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上汤春笋 (Shang Tang Chun Sun) Winter may not be my favorite season, but it offers such a wonderful opportunity to play with all kinds of soup. Recently I had a success with a meat broth mixed with pork bone and chicken . It is time for more fun, in this recipe I added frozen spring bamboo shoots to the soup. Note that fresh bamboo shoots are scarce and pretty expensive when in season. Canned bamboo shoots usually have a weird smell. Frozen version is much more economic and available year round. It retains the crispy texture and has no odd smell. Meat bone soup usually takes a long time to simmer. You may want to prepare the soup in the morning of weekends, so you know you will enjoy it for the lunch. For more fun cooking ideas, see Recipes by Category. Ingredients 1 lb. pork bone 1 lb. chicken leg quarter 1 lb. frozen spring bamboo shoots (available in Chinese grocery stores) A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time:  20 minu

阿纳海姆辣椒小炒肉 (A Na Hai Mu La Jiao Xiao Chao Rou) Jalapeno pepper is always my favorite pepper for many stir fried dishes. Its spiciness adds a hot kick to the dish to easily stimulate the appetite. However, jalapeno is usually pretty spicy, most of the times I only use one pepper for one dish. Anaheim pepper is a mild pepper compared to jalapeno so that a more generous portion can be used. This quick pan fried dish gives the pork slices a crispy texture with the unique aroma from the Anaheim pepper. For more fun cooking ideas, see  Recipes by Category. Ingredients 1/2 lb. pork slices (pork shoulder butt roast) 3/4 lb. Anaheim pepper 2 tablespoon soy sauce 1 tablespoon sugar A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time: 5 minutes Cooking Time: 15 minutes Servings: 4 Cooking Steps 1. Prepare about 1/2 lb. pork meat, cut into 2 inch size thin slices. Tip: For this type of dish, the ideally cut is the one with mixed lean and fat meat

韭葱小炒肉 (Jiu Cong Xiao Chao Rou) Leek is abundant in many grocery stores. For some reason I rarely bought it, mostly because I did not have much luck cooking it until this time. For more fun cooking ideas, see Recipes by Category. Ingredients 3/4 lb. pork shoulder butt roast 1/2 lb. leek 2 tablespoon soy sauce 1 tablespoon sugar Preparation Time: 10 minutes Cooking Time: 15 minutes Servings: 4 Cooking Steps 1. Get about 3/4 lb. pork shoulder butt roast, cut through the grain to make thin slices about 2 inch size. Tip: Pork shoulder butt roast cut has mixed lean and fat meat, which makes it very tender, the fat will be pan fried and gives a unique fragrance to the dish. 2. Get a non sticky wok, heat it until no water is left. Place the pork slices evenly onto the wok surface, cover and use medium heat to pan fry about 6-7 minutes or until the bottom side turns golden brown and crispy. 3. Flip the meat slices, cover and pan fry the other side for 2-3 minutes or until the bottom side turn